Red Braised Pork with Egg Noodles
Prep:  20 mins
Cook:  45 mins
Serves:  6
Average: 4.3 (3 votes)
Difficulty:
Cuisine:
Saved:
Chinese
120
Recipe by: Breville
Recipe by: Marion Grasby. This recipe uses the Breville the Fast Slow Pro™ - Slow Cook with all the time in the world, or Pressure Cook in no time at all.
Credit: Marion Grasby
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Red Braised Pork with Egg Noodles
Ingredients:
Method:
  1. Place the tomato paste, cooking wine, soy sauces and brown sugar in a bowl and whisk to combine. Set aside
  2. Select SAUTE/SEAR function and set the timer for 15 minutes. Press START and allow to heat for 3 minutes. Add oil then a third of the pork. Brown for 2-3 minutes on all sides, remove and repeat with remaining pork
  3. Add the ginger and garlic and cook, stirring for 20 seconds. Return the pork to the removable cooking bowl with any juices, the prepared sauce mix, spices and 1 cup of water. Stir to combine
  4. Select PRESSURE COOK and high pressure. Set timer for 30 minutes. Place lid on cooker and close the valve. Press START
  5. Once cooking time is complete open the valve to release all the steam before opening the lid
  6. Cook the egg noodles according to packet instructions and divide between 6 serving bowls topped with the bok choy. Divide the pork between bowls and ladle over the broth. Top with coriander leaves and chilli
Recipe by Marion Grasby - Marion's Kitchen

Marion Gasby is the creator of Marion's Kitchen Asian food range, which has become one of the most highly regarded groumet food brands in the Australian market.  Marion is also a TV presenter, cookbook author and food journalist.

"The food we eat tells a very personal story about the people we love and the places we go.  I'm inspired by one simple passion of bringing the best flavours of Asia to home kitchens around the world."

marionskitchen.com.au

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Disappointing
Anonymous
8 years 11 months ago
Followed the recipe perfectly. Certainly didn't look like the picture. Pork in a thin brown broth does not look quite as appealing! I added a step of reducing the sauce, which improved it slightly. Definitely won't make again.